After starting my own natural starter at home......inside and outside,....... I decided to try something else.
I captured / started / corralled if you will some natural yeast in an old restored Mill in Buchanan MI http://www.cityofbuchanan.com/article/228/more-information/arts-and-attractions/pears-mill
which has a lot of symbolism and synergy with natural yeast. (I'm no scientist.......have my own opinions......... and make no claims)
According to Wikipedia..... quote: "In the United States, naturally occurring airborne yeasts were used almost exclusively until commercial yeast was marketed at the Centennial Exposition in 1876 in Philadelphia, where Charles L. Fleischmann exhibited the product and a process to use it, as well as serving the resultant baked bread.
The mill was built in 1857 so they were probably using natural starter (airborne yeasts) at the time that they were getting their flour from the mill. It took about 4-5 days for it to really take hold and after \that I have washed it and fed it more times than I want to admit. below are some pictures.
pic. 1. front side of the mill
pic. 2. I chose the milling stone as the staging ground.
pic. 3. lots of loose flour....and old symbolism.
pic. 4. some real action.
pic. 5. got out of hand!!.....real active.....expanded 4 X its original size.
pic. 6. the fruits of the yeast.
Yes it was good!